Pink Grapefruit Curd ~ this curd tastes like fresh grapefruit, only a whole lot creamier. It’s the perfect refreshing end to a meal.
I know, you probably pictured this on a scone or a thick slab of toast. I had that image in my mind, too, as I was waiting for the curd to thicken on the stove. But this is a much much better idea.
This is for people who like to dispense with the extraneous crumpet or scone all together and just dig into their curd with a spoon. Grapefruit curd is actually sweeter and less tangy than lemon, so it’s perfect for eating all by itself.
All curds are basically just juice, zest, sugar, butter and eggs, cooked on the stove till thickened like a custard. They are usually stored in a jar and used as a spread, or poured into tart shells. They can also be spread in between layers of cake, or used to flavor yogurt.
This particular recipe is quick and simple, and sidesteps all the fussy techniques. Put all the ingredients directly into a saucepan and whisk them together. I’ve adapted it from Two Tarts.
- Unless your grapefruit is very red, the curd will most likely be more yellowish than pink because of the egg yolks. You can add just a tiny speck of red food coloring to heighten the peachy/coral tone. I smashed 2 raspberries into the mixture before cooking to try and get a little extra color since I haven’t stocked food coloring in my new kitchen yet.
This curd tastes like fresh grapefruit, only a whole lot creamier. Lemon curd is too tart to serve on its own for dessert, but this one has the perfect balance of sweet and tart, with a little hint of bitterness that distinguishes grapefruit. It’s the perfect refreshing end to a meal.
- 2/3 cup fresh squeezed pink grapefruit juice (about 1 grapefruit)
- zest of 1 grapefruit
- 1/2 cup sugar
- 2 eggs
- 2 egg yolks
- 2 Tbsp milk
- 6 Tbsp butter, cut in chunks
- Put everything in a small saucepan and whisk together so that the eggs are fully broken down. Heat over low heat, stirring constantly until the mixture thickens and coats the back of a spoon. This will take about 15 or so minutes. It shouldn't boil.
- Pour the curd through a mesh strainer into a bowl to remove any small lumps or bits of cooked egg.
- Pour into individual dessert cups, or into a small jar, and refrigerate until chilled.
- Serve with raspberries and mint sprigs for garnish.